Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose

Abstract

A method of preserving a food product from both deterioration due to microbial growth and oxidation of any constituent fats or oils which may be present within said food product comprises adding to the food product one or more phytosterols, phytostanols, or mixtures thereof.

Description

FIELD OF THE INVENTION [0001] This present invention relates to the field of food preservation and the enhancement of character of foods which are not consumed immediately after manufacturing or processing. BACKGROUND OF THE INVENTION [0002] Today, most food products are prepared and then require transportation and storage over long periods of time before purchase and ultimate use by the consumer. These food products may not always be stored under the most ideal conditions vis-à-vis temperature, humidity etc . . . in order to preserve the quality of the product and hence are subject to deterioration or spoilage. This deterioration or spoilage can be the result of microbiological contamination or various chemical reactions within the product. [0003] Microbiological contamination may be the result of spoilage and / or pathogenic bacteria, viruses, yeasts or molds. For instance, some strains of Escherichia coli have been known for years to cause diarrhea in infants, and gastroenteritis i...

AI Technical Summary

Benefits of technology

[0112] In addition, and complementary to the anti-microbial effects of the methods described herein, the present invention provides a means to decrease the oxidation of fats and oils, especially when subjected to heating. Moreover, the phytosterol addition to fats, oils or to food products protects any fatty acids moieties present therein by scavenging oxidative free radicals and/or peroxides that are formed during fat oxidation. This part of the dual benefit of the method described herein is most pronounced in fat and oil based food products, particularly those undergoing heating by, for example, baking, cooking and frying.

[0113] Fats and oils include, but are not limited to, vegetable oils and nut oils, (such as, for example, canola oil, sunflower oil, cottonseed oil, olive oil, coconut oil, soybean oil, cocoa butter, palm oils, peanut oil, walnut oil, flaxseed oil, linseed oil, corn oil, safflower oil), marine oils, and animal fats (such as lard, butter, tallow, grease).

[0114] The term “fat” refers to what is commonly called triglycerols or triacylglycerols (TAGs), due to the three glycerol moieties. These are a form of lipids comprised of three fatty-acid molecules attached to a glycerol backbone. The positions on the glycerol backbone are designated sn-1, sn-2 and sn-3 (stereospecific numbering). Fat also can take the form of a diacylglycerol (DAG), which contains one glycerol and two fatty acids, and a monoacylglycerol, which contains one glycerol and one fatty acid.

[0115] The fatty acids are made up of chains of carbon atoms with a terminal carboxyl group that can bond to one of glycerol's hydroxyl groups. The number of carbon atoms typically varies from between four and 26 carbon atoms arranged in a straight chain. Often, fatty ac

Problems solved by technology

These food products may not always be stored under the most ideal conditions vis-à-vis temperature, humidity etc .

This deterioration or spoilage can be the result of microbiological contamination or various chemical reactions within the product.

Escherichia coli can be found in water, leading to food contamination.

It causes diarrhoea, abdominal cramps, pain and nausea.

Listeria monocytogenes is particularly dangerous to pregnant women and elderly people.

Both pathogenic and spoilage bacteria can occur in raw food materials, but heat processing tends to reduce bacterial loads dramatically.

After processing, most foods are at risk for recontamination prior to packaging, distribution, and final consumption, when they may be exposed to pathogens in the food handling environment.

Even in the cleanest processing facilities, selected pathogens may contaminate the already processed foods, usually at very low levels.

The more such pathogens grow in a food product, the higher the risk of infection among consumers of that food product.

In such cases, the most likely risk is from Listeria species that grow well under refrigeration.

Consumption of elevated levels of any pathogen is recognized to increase the risk of infection, especially among infants, the elderly, pregnant women, and any immune compromised individuals.

However, these compounds are less effective when they are used as a primary hurdle against microorganisms such as Listeria monocytogenes, lactic acid bacteria, yeast and mold

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